Raspberry tiramisu! In my childhood, classic tiramisu has been my preferred dessert; I was never tired of that delicacy. Personally, this berries variation is even better than the classic recipe. I love the traditional fluffy Mascarpone cream paired with the sweet and sour of raspberries, and the Italian ladyfingers poached into a creamy chocolate melt.
The pastry cream recipe is one of the most popular basic preparations of the European bakery. This simple and ingenious custard is perfect to fill cream puffs and cakes, but is also excellent on its own, served with a sprinkle of cocoa powder or fruits!
Yesterday I prepared a dessert as simple as tasty: a chocolate mousse with fresh strawberries. This version is also suitable for those who have a problem with lactose! The flavor of the orange and the taste of strawberries combine greatly with the cocoa cream. If you execute the steps correctly, your mousse will be extremely fluffy and tasty, like a cloud of chocolate!
If you were lucky enough to visit Rome and eat in one of its many “trattorie” (Italian informal restaurants, Ed.), you’ll have noticed that the food experience is a visceral, rough and traditional one. The Roman cuisine has very ancient origins, but has been able to evolve at an equal pace with the discovery of new ingredients from other continents, such as cocoa and tomatoes. The queen of entrees is without a doubt the oxtail “alla vaccinara”, one of the most popular among Roman dishes and the pride of every self-respecting cook of the capital. Today I present you with a more traditional and rich recipe: a dish which is complex in flavors, elegant, but also full of history: a real treat!